If Soylent is not the future of food but only its immediate present (my brother, an Apple engineer, is treating what might merely be a case of appendicitis by exclusively consuming the monochrome mush), then what will we eat in decades to come?

Why, Soylent that tastes like anything we want it to, of course.

One problem with talking about the future of food is that we already engineer foods to have precisely the flavors that will please our tongues.